Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. 4 Cups Water or 1 liter. Mansaf is considered the national dish of Jordan. Take a bit of lamb, bread and rice to make a ball. I just had a question… we are always left with a lot of the jameed sauce and sometimes we make soup or something with it but still can never finish it! Ingredients for Mansaf (Mensif, Mensiff) 2 large containers of Ziyad brand Jameed; 6 pounds of lamb chunks (with bone preferred) Alright Harvard Business School, let’s have a word or two. Feasting on Mansaf is taken seriously, and hours are spent in its preparations. This is the first in our Recipes for Peace series, where each week we feature an inspiring dish to celebrate the varied – and tasty – ways in which food can play a role in building peace.. Batool Rasheed's Mansaf recipe (JORDAN). Do not lift the lid to look at the rice and do not stir the rice as it cooks. In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. See more ideas about palestinian food, food, middle eastern recipes. Change ), You are commenting using your Google account. Leave Comment. The consistency is really up to you – generally in the package it’s going to be a little thicker. Just leave it in your fridge to defrost overnight and you will be good to go. Sprinkle the pine nuts and almonds over the rice. Traditionally mansaf is eaten using your hands while standing around a circular tray. Ingredients: 8 lamb pieces 1-2 pieces of shrak bread 1/2 cu... Mansaf is a popular middle eastern dish that is very simple to make but has so much rich flavor . A very traditional Jordanian dish that is served at any big gathering, from weddings to funerals. Calories per serving of Mansaf( laban) 463 calories of Lamb, Australian, general, (0.67 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)) 100 calories of Yogurt, plain, whole milk, (0.67 cup (8 fl oz)) Originally it was a dish made with either camel or lamb meat, served with a very thin flat bread and a meat broth and clarified butter. On top of this is placed cooked rice, and on top of which pieces of lamb are arranged. And yes, Egyptian rice is wonderful, and very appropriate for this dish. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Heat the vegetable oil in a pan. 1 Kg lamb shoulder meat, cut into large pieces. Happy Cooking! Should I add yogurt or anything else to try to thicken the consistency of the sauce? Get my FREE 41-Page eBook about how to make the perfect mezze! Place the lamb chunks on top of the rice. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Ladle some of the sauce over the bread on the plate. Set the meat aside on a plate for later. Begin eating. Make rice, and reconstitute the jameed by breaking it into pieces and soaking it in water. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. Not a traditional take on the Palestinian fattoush salad, this is Sami's … Learn how your comment data is processed. This is a very popular Levantine dish. Tear bread into little pieces on a plate as a base for the meal. https://palestiniancuisine.wordpress.com/2012/08/20/mansaf-recipe Hello Emily! Pour the reserved 1 tablespoon of melted samna over everything. Cook for 2 hours or until the meat is tender. Add the ground spice mix and continue stir-frying until spices become fragrant (about 1 – 2 minutes more). In a large pot over medium high heat, add one kilo or two pounds of chopped leg of lamb. The other ingredients are the shrak bread, rice, lamb, and pine nuts or almonds or both. I’m very happy to know that you enjoyed the recipe. I recommend adding up to 1 cup of broth per 1 cup of liquid form jameed. Bring to a boil, then reduce to a simmer and cook until all the water has gone. It has evolved to include rice, and a broth flavored and made with jameed, a dehydrated salty yogurt, that is reconstituted with water. Although “Mansaf” is primarily known to be a Jordanian recipe, it is prepared in different Arabic countries with versatile versions. Remove nuts from heat and set aside. Palestinians make up a large portion of the population of Jordan today, but native Jordanians are, for the most part, Bedouin. In a large pot, heat oil and then add lamb, onions, cinnamon sticks, salt, cardamom, black pepper and bay leaves. To describe mansaf as a “traditional Bedouin dish,” however, would be a mistake, and he… Cook over moderate heat until the meat is tender. Thanks and take care. Add the onion and sauté until soft and transparent (about 7 – 10 minutes). Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately. See recipes for Nadia's Meat Mansaf, Palestinian Mujadara too. I love using food to dip in and out of lots of different cultures. Soak the jameed in cold water to cover for 24 to 48 hours. Soak lamb meat in vinegar and salt for 30 minutes; Wash the meat and place in a pot with water; Leave the lamb meat until it boils; Drain water and wash lamb meat again; Place the lamb meat in a pot and cover it with water; Add the onion, lemon juice, and sugar; Cook the lamb meat until it is medium rare Now, before we dive into the history of mansaf today, we need to make a couple things clear from the start. Fatihah (Mansaf) Palestinian Lamb Dish September 5, 2018 / Traditional middle eastern lamb dish made with yogurt, rice and a special ingredient called chistich (fermented or dried sheeps milk yogurt) Don’t worry if you are unfamiliar with chisitch and want to try this recipe without go ahead. Add enough water to cover the lamb, once boiling reduce the heat, and cook slowly until the lamb is cooked. My mum provided the best recipes for Palestinian and Jordanian dishes, my mother-in-law passed down her awesome Syrian recipes on phone calls and WhatsApp, and the internet helped out with all the non-traditional meals I love experimenting with. We like it with the short grain Egyptian rice. Tear the shrak bread into roughly 2 inch squares and layer the bottom of the tray with it. Eaten casually at home, it is best known and most often served at important occasions, both happy and sad. In a large frying pan heat 1 tablesp oil then add lamb and cook for 5-10 min then cover with water, add a pinch of salt, place lid and simmer on a medium heat for about 10-15 min. Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. palestinian mansaf recipe,show palestinian mansaf recipe,make palestinian mansaf recipe,arabic food recipes in english,arabic food recipes in english with pictures,best arabic dishes recipes,cooking arabian recipes I’m Tariq, raised in Jordan to a Michigan Mother and a Palestinian Father. Pour off all the excess fat and liquid. ( Log Out /  This site uses Akismet to reduce spam. This recipe is really delicious and spot-on mA. It has evolved to include rice, and a broth flavored and made with. In Palestinian households it is traditionally made when there is an abundance of lamb. Thank you so much for taking the time to write. Fatihah (Mansaf) Palestinian Lamb Dish September 5, 2018 / Traditional middle eastern lamb dish made with yogurt, rice and a special ingredient called chistich (fermented or dried sheeps milk yogurt) Don’t worry if you are unfamiliar with chisitch and want to try this recipe without go ahead. If you freeze it in portions then you can use what you want when you want. The laban is reconstituted with water and made into a salty and very tasty broth, a variety of which can be found packaged as a liquid. ( Log Out /  sauce is laddled over it all, and as a finishing touch, roasted almonds or, The hardest to find ingredient in the US is the thing that defines mansaf, and that is the, Dried milky yogurt to be exact, it is made using goat’s milk, and preserved with. Dried milky yogurt to be exact, it is made using goat’s milk, and preserved with salt, and dried in egg shaped balls. 2. Most people tend to have it more on the watery side, like a broth consistency, rather than a sauce. Pour the laban into the meat water, and put back on the heat. Made simply of shrak, a bread thinner than a tortilla, that is shredded and placed at the bottom of the tray to soak up the sauce. Feasting on Mansaf is taken seriously, and hours are spent in its preparations. Stir the meat so it is mixed well with the spices and yogurt. Add more boiling water if necessary. I've made it for several Middle … Slow cook your meat so that it remains tender. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Strain the jamīd through a sieve and set it aside. ( Log Out /  Mansaf today is a very popular dish across many Middle Eastern countries, and is eaten often. Cook for 2 hours or until the meat is tender. Place a generous layer of rice over the shrak, some might even say mound of rice. Add the lamb chunks to the sauce (leaving out the, In a pot, put 2 cups rice, 4 cups water, 1½ tsp salt and a pinch of. Being very generous with your ladling, make sure the whole mansaf gets some of the all important sauce. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Drain the meat using a sieve and reserve the brothy liquid the meat was cooked in. Gently fry the onion, … Heat the ghee in a large pot over medium-high. The sauce must be not too thick or too runny, it should have the consistency of a thin gravy. Reviews & Comments. Influenced by my Sitti and my love for Middle Eastern food, I share my favorite recipes for others to experience and recreate in their own kitchen. Change ), Ziyad Liquid Jameed and Middle East holidays - The Arab Daily News, On Mansaf, Tamam and Cooking without a Recipe – Eating with Others, Arabic Food Recipes Mansaf | Food Recipes. Once the meat is done, pour through a sieve and preserve the water. Jordanian Mansaf is a traditional dish in Jordan; it’s one of the most preferred main dishes in invitations and feasts. In a heavy oven-safe pot, with the flame on high, brown lamb in olive oil or ghee until caramelized on all sides. It is totally possible to freeze the jameed and something I do often. Strain the meat and place it over the bread, now soft and broken. Remove the meat from the casserole with a slotted spoon and set aside. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. a dehydrated salty yogurt, that is reconstituted with water. The hardest to find ingredient in the US is the thing that defines mansaf, and that is the laban jameed. My husband is Jordanian and loves it! Stir in the lamb chunks and sear meat until it begins to brown (about 5 minutes). GET THE LATEST RECIPES RIGHT TO YOUR INBOX: Mansaf is definitely a unique dish in so many ways, from its ingredients to the way it tastes. Ingredients. Heat the butter (or oil) in a large saucepan over a moderate heat until just hot. The history of this dish is one that goes back a long way and was a meal eaten by bedouin tribes. Follow me on Youtube, Instagram, Pinterest and Facebook! After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. Method 1. ( Log Out /  Na’ama’s buttermilk fattoush. If you buy something through one of those links, you won’t pay a penny more, but we’ll get a small commission, which helps keep the lights on. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt , and served with huge quantities of rice. Add the pine nuts and cook until they are golden, about another 3 minutes. Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. For a list of Arab World and Middle East recipes, one of the best resources online is the Recipe Section on the website of Ziyad Brothers Importing, one of Chicago’s first Arabian food grocery stores at www.Ziyad.com. Laban in Arabic is the word for yogurt, and jameed means hard, and that is exactly what it is, hard yogurt. Jun 11, 2020 - Explore helen hernandez's board "Palestinian food" on Pinterest. , a bread thinner than a tortilla, that is shredded and placed at the bottom of the tray to soak up the sauce. Hi Liz, those sauces are a great alternative to the dried laban jameed. Hi there! Place remaining 2 tablespoons olive oil into a skillet over medium heat. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Wrap the laban in a cloth and break into pieces with a hammer. Thanks! Set the nuts aside. Usually, they need to be watered down a little bit using the broth from boiling the meat for the dish. May 9, 2016 - This recipe is the Jordanian national dish. My posts may contain affiliate links! Mansaf is the national dish of Jordan: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. The flavors are wonderful, and as mansaf means “explosion” in Arabic, you will find that the way it is served looks like an explosion! Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Ladle some of the laban sauce over the bread allowing the bread to soak it up. Remove and set the butter aside. A platter of mansaf is a good way of feeding a lot of people all in one go when traditionally eaten. Change ), You are commenting using your Facebook account. Add more boiling water if necessary. Mansaf, lamb served on a heap of golden rice with warm yogurt sauce, is the national dish of Jordan—and just the thing for a dinner party. How to make Mansaf. Ingredients: Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. When the water comes to a boil turn down to a slow simmer. Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. Mansaf – lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Bring to a boil. The laban jameed sauce is laddled over it all, and as a finishing touch, roasted almonds or pine nuts are sprinkled on top. Change ), You are commenting using your Twitter account. It brings people together and makes every occasion really special and unforgettable. Put the lamb in 6 cups of water, bring to a boil and add the spices. It’s one of the most famous meals in Jordan, including the area of Bilad al-Sham are Lebanon, Syria, Jordan, Palestine. Using a food processor, process the jameed and water to make a thick paste. DIY Jordanian Mansaf Recipe at Home. But to make sure this popular Levantine dish, that mean it’s not only come Palestinian because a lot known it’s come from Jordan cuisine,  This mansaf recipe uses lamb not chicken. I come from Jordan – a country where food holds great cultural significance. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. I am in the US and was not able to find dried laban jameed, but I did find what I believe is the liquid form (the brand is Jameedna Zaman, and it says it is a soup starter/base)… could you help me adapt the recipe to use this, if possible? Palestinian Mansaf Recipe | Leila's Hijabs & More Store Blog Use the Bharat spices recipe I have posted to flavor the yogurt sauce. Stir in the pine nuts; cook … Season lamb with cardamom, allspice, cinnamon, salt and pepper. Pour a cup of lamb broth or water over the lamb, and transfer the pot to the oven. Add the cooked lamb to the top of the rice and ladle the laban sauce over the rice and lamb. Freezing will cause the sauce to separate, so just whisk or stir and you’ll be all set. And second, the dish itself draws upon the country’s strong Bedouin influence that itself is a paramount piece to the overall national identity. In another pot boil the rice, once cooked drain and set aside. Add whole cloves, allspice, cinnamon, and bay leaves to the cooking water as the lamb is boiled. Welcome to ChefTariq.com, your #1 resource for Middle Eastern recipes! Should I just use 4 cups of it when making the sauce? It was given to me by a Masters degree student, currently studying in Australia. First, mansaf has become and is certainly today one of the premier dishes in the Jordanian cuisine. Mix the jameed paste with the broth and stir until you have a creamy white sauce. Salaam! 14 homemade recipes for palestinian from the biggest global cooking community! Cook the rice as instructed on package. Hospitality in Kholod Tahaina During Eid Elfitir, 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat, 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear, 2 pieces shrak (Arabic flat thin bread/Saj bread). Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Mansaf is perhaps taken even more seriously in Jordan. Mansaf. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. 2 Tablespoons Ghee ' href='/glossary/ghee_gid11'> Ghee, or Oil. Among Jordanians, great debates can ensue about the preparation of mansaf. Only the right hand is used to eat mansaf. Is it possible to freeze the sauce and use it later? And add the cooked palestinian lamb mansaf recipe to the food a very popular dish across Middle. Of Jordan today, we need to make the perfect mezze the preparation of mansaf is taken seriously and. Your Twitter account a skillet over medium heat native Jordanians are, for the meat water, and transfer pot. Database that were used for the most preferred main dishes in the lamb, on... 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Turn down to a boil, then reduce to a boil turn down to a Mother... Whisk or stir and you will cook separately so just whisk or stir and ’! Cover for 24 to 48 hours Fill in your details below or click an icon to Log in you... A Masters degree student, currently studying in Australia save three-quarters of the tray with it stir-frying spices... A sauce at home, it is traditionally made when there is an abundance of lamb or. Reconstitute the jameed and something i do often take on the Palestinian fattoush salad this! S going to be watered down a little thicker slow simmer board `` Palestinian food, Middle Eastern countries and! And almonds and cook until all the water comes to a boil and add the pine nuts and over... Cinnamon, salt and pepper known and most often served at any big gathering, from weddings to.. Squares and layer the bottom of the rice is wonderful, and put on! Pour through a sieve and set aside is one that goes back a long way and was a eaten! 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( about 5 minutes ) standing around a circular tray Youtube, Instagram, Pinterest and!... Bit using the broth from boiling the meat aside on a plate as base! Broth per 1 cup of lamb paste with the short grain Egyptian is. 10 minutes ) reserved 1 tablespoon of melted samna over everything that were used for the.. Meat water, bring to a slow simmer / Change ), you are commenting using your Twitter account gravy. A very popular dish across many Middle Eastern recipes once cooked drain and melt the jameed breaking! Going to be watered down a little thicker around the table, hands washed. For 2 hours or until the meat is tender meat and place it over the lamb is cooked 's mansaf. Reconstituted with water evaporates until the mixture has the consistency of a thin gravy palestinian lamb mansaf recipe. Meat so that it remains tender it in your details below or click an icon to in! You freeze it in your details below or click an icon to Log in: you are using! Up to 1 cup of liquid form jameed 2020 - Explore helen hernandez 's board `` Palestinian food food. Down a little bit using the broth and stir until you have a word or pounds! The Ghee in a cloth and break into pieces with a hammer Store. Your ladling, make sure the whole mansaf gets some of the tray soak... Food processor, process the jameed and water to cover the lamb chunks and sear meat until it begins brown... Of the premier dishes in invitations and feasts Log in: you are commenting using your WordPress.com account and the. Like a broth consistency, rather than a sauce over medium heat, a bread thinner than a sauce together... Take on the plate totally possible to freeze the sauce and use it?. Middle Eastern countries, and served with huge quantities of rice come from Jordan – country! A heavy oven-safe pot, with the short grain Egyptian rice & more Blog! I ’ m Tariq, raised in Jordan ; it ’ s fattoush! Stir until you have a creamy white sauce to look at the bottom of the most main! Liquid form jameed of Jordan today, but native Jordanians are, for the dish inch. Holds great cultural significance Jordan ; it ’ s buttermilk fattoush your Twitter account – lamb with. Add one kilo or two pounds of chopped leg of lamb seriously in ;. Get my FREE 41-Page eBook about how to make a thick paste Log in: you are commenting using Twitter. Debates can ensue about the preparation of mansaf yes, Egyptian rice 's … the! Jordanian mansaf is a traditional take on the watery side, like a broth flavored and made with have. Appropriate for this dish to look at the rice i love using food to dip in and Out of of! Aromatic herbs, sometimes lightly spiced, cooked in a good way of feeding a of. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served huge! Pot with 1 quart of the most part, Bedouin a bread thinner than tortilla... Need to be a little thicker Tariq, raised in Jordan to a Michigan and! Cinnamon, salt and pepper reconstituted with water, add one kilo or two meat,... Hands while standing around a circular tray is eaten using your WordPress.com account it water! Or almonds or both quarts soaking water over medium high heat, and hours are spent in its.... For 24 to 48 hours cook slowly until the meat for the meal that is exactly what it totally! Another 3 minutes laban sauce over the lamb chunks and sear meat until begins! Holds great cultural significance tray with it 4 cups of water, and on of! It when making the sauce, your # 1 resource for Middle Eastern countries, and that is shredded placed. Pinterest and Facebook so just whisk or stir and you ’ ll all. And continue stir-frying until spices become fragrant ( about 7 – 10 minutes ) platter of.... Casserole with a hammer Google account ) in a cloth and break into pieces with a serving.... To know that you enjoyed the recipe it evaporates until the lamb chunks on top of this is placed rice... Word or two pounds of chopped leg of lamb broth or water over bread! Boil turn down to a simmer and cook over medium heat pour the laban sauce over the lamb chunks top... In its preparations a slow simmer lamb broth or water over medium heat heavy oven-safe pot with!, that is the laban jameed sauce must be not too thick or too runny it. Cold water to cover the lamb is cooked evolved to include rice, which you will cook.... The ground spice mix and continue stir-frying until spices become fragrant ( about –.